Tuscan Sausage Soup Recipes

TUSCAN SOUP

Steps:

• Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
• Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
• Add spinach. Continue boiling until spinach is lightly cooked.
• Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.
• Divide soup among bowls and top with a few slices of cheesy baguette.

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
• Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

ITALIAN SAUSAGE SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

TUSCAN SAUSAGE AND POTATO SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

TUSCAN SAUSAGE AND WHITE BEAN SOUP

Steps:

• In a skillet, cook sausage. Drain and set aside.
• Melt butter in medium saucepan.
• Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
• Stir in flour.
• Slowly add the evaporated milk and chicken broth while stirring constantly.
• Once the mixture comes to a complete boil, add sausage and beans.
• Heat through, and season with salt and pepper.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

TUSCAN SOUP A LA OLIVE GARDEN

Steps:

• In some olive oil sauté the onion and garlic until transparent.
• Add water and chicken base or 2 quarts chicken broth.
• Add the potatoes (I like to use frozen hash browns that I always have on hand).
• Add the seasonings.
• Bring to boil. Cover with lid and simmer.
• Brown the sausage, breaking up into small pieces, and drain in a stainer.
• Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry).
• Add the sausage and kale to your saucepan and cook until potatoes are tender.
• Add the can of evaporated milk and heat through.
• Check to see if you want to add any salt.
• Serve with freshly grated Parmesan cheese. Enjoy.:-).

ITALIAN SAUSAGE SOUP

Steps:

• Saute sausage, onion, and garlic in large pot. Drain fat.
• Add remaining ingredients and heat through.
• Sometimes I add a very small amount of tiny uncooked pasta to thicken.
• Serve with toasty crunchy french bread to get every last drop.

TUSCAN SAUSAGE SOUP

Steps:

• Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
• Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
• Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
• Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
• Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.